Really tasty, but perhaps not one to eat before a big night out…
Ingredients
Method
- Break up the garlic and roast in the oven for 30 minutes at 180, then leave it to cool
- Gently fry the onion for 10 minutes, then add the stock and the cream, bring to the boil and simmer for another 10 minutes
- Squeeze the cooled garlic onto a plate, then whisk it into the mix. Add the soft bits from the bread (ie not the crust) and the white wine vinegar and simmer for another 5 minutes, then blitz until smooth
- Add the almonds, reserving a few to use as a garnish and whizz again
- Season to taste, then serve with a garnish of crushed/flaked almond and a few spots of truffle oil – go easy, truffle oil is a strong flavour, just a couple of drops